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14 Best Nut Sauce Recipes: Peanut, Almond, Pecan, Macadamia, Walnut, Cashew

Updated on February 11, 2017
janderson99 profile image

John applies his scientific & research skills (PhD) to develop recipes, food guides, reviews of healthy whole foods, ingredients & cooking

Nuts are healthy. Nuts have a crunchy texture. Nuts are rich in oils. Nuts have a delightful, rich and appealing taste. This makes nuts an ideal ingredients for savory and sweet sauces. Below is a collection of the best ever nut sauce recipes for various purposes, including a wide variety of nut varieties. You can swap and combine various nuts depending on your taste preferences. Go nuts with these sauce recipes!

Simple nut and peppercorn sauce has a delightful range of textures and tastes and can be made slightly acidic for rich savory dishes,
Simple nut and peppercorn sauce has a delightful range of textures and tastes and can be made slightly acidic for rich savory dishes, | Source
Classic thin almond sauce is wonderful for a variety of meat dishes
Classic thin almond sauce is wonderful for a variety of meat dishes | Source
Creamy almond sauce is rich and has a delicate nutty flavor
Creamy almond sauce is rich and has a delicate nutty flavor | Source

1. Simple Thai Peanut Sauce Recipe

Ingredients

  • 1/2 cup water
  • 1/2 cup soy sauce
  • 1 cup peanut butter
  • 1/2 cup rice vinegar
  • 4 tablespoon siracha
  • 2 tablespoons sesame oil
  • 4 tablespoon brown sugar
  • 1 tablespoon fresh lime juice
  • 4 cloves garlic, finely chopped
  • 1/4 cup of coriander finely chopped
  • 1 large hot red chili, finely chopped
  • 1 1/2 tablespoon fresh ginger, finely chopped

for the garnish

  • Freshly chopped peanuts
  • 1/2 cup finely chopped parsley or mint

Method

Fry the ginger, chili, garlic is a little oil. Add all the other ingredients, mix well and cook for about 2 minutes to enhance the flavors. Serve in a large dish garnished with chopped peanuts, extra chopped chili and a spinkle of chopped parsley, mint or Thai basil.

2. Easy Almond Sauce Recipe

Ingredients

  • 2 egg yolks
  • 1/2 cup stock
  • 1 reaspoon rice vinegar
  • 100 g (3 oz) almond meal
  • 200 g (7 oz) extra-virgin olive oil

Garnish with chopped almonds and chopped fresh herbs

Method

Place the almond meal and stock in a saucepan with 1 teaspoon of olive oil. Heat gently while stirring until the almond just starts to swell. Transfer the almond mixture into a blender or food processor and pulse to a smooth paste. Season the sauce to taste with rice vinegar and salt. Restart the blender or food processor and slowly add the egg yolks. Then, add the oil in a thin, steady drizzle until the sauce becomes thick and creamy. Transfer to a bowl and garnish with chopped almonds, extra chopped chili, and chopped fresh herbs.

3. Malaysian Satay Peanut Sauce Recipe Using Crushed Whole Peanuts

Ingredients

  • 1 cup water
  • 1/8 teaspoon salt
  • 1 1/2 tablespoon sugar
  • 1/4 cup rice bran or grape seed oil
  • 1 1/2 cup dry roasted peanuts (unsalted)
  • 1 tablespoon sweet soy sauce (Kecap Manis)
  • 1 heaping tablespoon tamarind pulp (soaked in 1/4 cup water for 15 minutes, pulp discarded)

for the spice paste

  • 3 shallots, chopped
  • 2 lemon grass, chpped
  • 3 cloves garlic, finely chopped
  • 6-8 dried red chilies, finely sliced
  • 1 tablespoon coriander, finely chopped
  • 1 large piece of ginger, finely chopped

Method

Grind the whole peanuts coarsely with mortar and pestle or with a mini blender and set aside. Do not grind to a paste. Blend the spice ingredients in a little water until fine. Heat the oil in a small heavy pan and fry the spice paste for 1-2 minutes, until aromatic. Add the peanuts, sugar, sweet soy sauce, tamarind juice, water and mix thoroughly. Simmer over low heat while continuously stirring for 2-3 minutes until the sauce thickens. Serve at room temperature with satay dishes.

Cashew sauce is very rich with its high oil content
Cashew sauce is very rich with its high oil content | Source

4. Best Easy Peanut Sauce for Satay

Ingredients

  • 1 can coconut milk
  • 1 clove garlic, crushed
  • 1 tablespoon brown sugar
  • 1/2 tablespoon peanut oil
  • 1 teaspoon sweet soy sauce
  • 1 teaspoon dried chili flakes
  • 1 medium onion, finely chopped
  • 1 small red chili, finely chopped
  • 2 tablespoons peanut butter (crunchy preferred)

Method

Heat the oil in a small heavy pan and fry the onion, garlic and chilli over a moderate heat until onion is transparent and has started to soften. Add the sugar and cook while stirring to mildly caramelized the sauce. Add the peanut butter and soy sauce and combine well. Gradually add the coconut milk in a steady small stream while mixing with a whisk or wooden spoon. Cook and stir to the consistency you desire. Transfer to a bowl and top with extra chilli slices and chopped fresh herbs such as coriander or Thai basil.

Pecan sauce has a unique texture and taste that can be used on savory and sweet dishes
Pecan sauce has a unique texture and taste that can be used on savory and sweet dishes | Source

5. Sweet Butter Pecan Sauce Recipe for Desserts

  • Ingredients
  • 2 tablespoons sugar
  • 1 tablespoon butter
  • 4 teaspoons cornstarch
  • 3/4 cup heavy whipping cream
  • 1/2 cup chopped pecans, toasted
  • 1/2 cup plus 2 tablespoons packed brown sugar

Method

Mix the brown and white sugar with the cornstarch in a medium size heavy saucepan. Then, gradually stir in the cream until well combined and smooth. Heat the pan over moderate heat while stirring until just before boiling. Then, simmer while stirring constantly for 2-3 minutes or until the sauce starts to thicken. Remove the pan from the heat and add the butter, stirring well to melt the butter and mix through. Add the pecans and some chopped herbs and transfer the mixture to a serving bowl. Spoon over desserts and ice cream.

Rich and flavorsome walnut sauce has a delicate creamy taste
Rich and flavorsome walnut sauce has a delicate creamy taste | Source

6. Creamy Vegan Walnut Sauce Recipe

Ingredients

  • 1/2 cup soy milk
  • 1/4 teaspoon salt
  • 2 cloves of garlic
  • 6 oz (170 g) vegetable broth
  • 3/4 cup freshly toasted walnuts
  • 1/4 cup white onion, finely chopped
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons rice bran or grape seed oil
  • 2 tablespoons vegan Parmesan-style cheese
  • 2 tablespoons torn fresh parsley as garnish

Method

Blend the soy milk and 1/2 cup of walnuts in a food processor or blender until smooth, and then set aside. Reserve the remaining walnuts to use as garnish. Pour the oil to a heavy skillet over moderate to high heat. When hot and shimmering, add the onion, black pepper and salt. Cook for 3-4 minutes or until the onions become translucent and start to soften. Add the garlic and cook for 1-2 minutes, taking care not to burn the garlic. Pour in the vegetable broth and cook, while stirring, for 4-5 minutes until the liquid has reduced a little. Whisk the walnut mixture into the onion mixture and add the vegan Parmesan-style cheese. Transfer the mixture to a bowl and garnish with the reserved walnuts and chopped parsley leaves or coriander.

7. Roasted Garlic and Macadamia Sauce

Ingredients

  • 1⁄4 cup water
  • 1⁄4 teaspoon salt
  • 2 large garlic bulbs
  • 1 teaspoon soy sauce
  • 1⁄4 cup macadamia nuts, ground coarsely
  • 1⁄4 teaspoon freshly ground black pepper
  • 3⁄4 cup half-and-half cream (or soy milk)

for garnishing

  • Sliced red chilli
  • Extra macadamia nuts
  • Chopped coriander or garlic

Method

Remove skins from the outside of the heads of garlic. Wrap the two garlic heads together in aluminum foil. Roast the garlic wrapped in foil at 375 degrees F (190 degrees C) for about 1 hour. Dry toast the macadamia nuts in a skillet over high heat for 2 minutes, tossing constantly. Cool the nuts, grind them coarsely and then set aside. When the garlic is roasted and cooled squeeze out each of the cloves into a food processor or blender. Add the cream, soy sauce, water, pepper and salt and pulse several times to create to a creamy consistency. Transfer the mixture to a medium size saucepan and warm over moderate heat. Stir in ground macadamia nuts, mix well and then transfer to as serving bowl, garnishing with extra nuts and coriander.

8. Peanut Curry Yogurt Sauce Recipe

Ingredients

  • 2 teaspoons garam masala
  • 1 cup onion, finely chopped
  • 1 cup Greek, non-fat yogurt
  • 1/4 teaspoon red pepper flakes
  • 3 cloves garlic, finely chopped
  • 1 tablespoon curry powder or paste
  • 1/2 cup natural peanut butter (crunchy)
  • 1 small red bell pepper, finely chopped
  • 1 tablespoon grape seed or rice bran oil
  • 1 small green bell pepper, finely chopped
  • 1 small yellow bell pepper, finely chopped
  • 1 tablespoon fresh ginger root, finely chopped

Method

Heat the oil in a large heavy frying pan or Dutch oven over moderate heat. Add the ginger, onions, garlic and bell pepper and stir-fry until just tender. Stir in the curry powder, garam masala and red pepper flakes. Mix well and cook for 1-2 minutes. Combine the yogurt and peanut butter and add to the skillet, simmering until sauce is hot, well mixed and has started to thicken. Season with salt and pepper and garnish with fresh herbs.

9. Cashew Nut Sauce for Chicken Dishes

Ingredients

  • 2 medium onions
  • 1 teaspoon salt
  • 1 cup cashew nuts
  • 1 tablespoon sultanas
  • 1 teaspoon chili powder
  • 1 1⁄4 cups chicken stock
  • 2 tablespoons lime juice
  • 2 tablespoons tomato paste
  • 2 teaspoon garlic, crushed
  • 2 1⁄2 cups button mushrooms
  • 1 1⁄2 teaspoons garam masala
  • 1⁄4 teaspoon ground turmeric
  • 2 tablespoons fresh coriander
  • 1 tablespoon low-fat plain yogurt
  • 2 tablespoons grape seed or rice bran oil

Method

Slice the onions into quarters, and pulse in a food processor or blender until coarsely chopped. Add the yogurt, salt, turmeric, lemon juice, chili powder, garlic, garam masala, cashew nuts and tomato puree to the bowl of the blender or food processor and pulse for several minutes to combine well. Heat the oil in a heavy frying pan to moderately hot. Add the blended spice mixture and fry for 2 minutes. Add the fresh coriander, sultanas and crushed cashews. Cook for a further 1 minute and then serve the sauce in a bowl.

10. Pecan And Red Pepper Sauce

Ingredients

  • Salt to taste
  • 1/2 cup pecans
  • 1 teaspoon basil
  • 1 teaspoon rosemary
  • 1 tablespoon olive oil
  • 1/2 cup vegetable broth
  • 1 teaspoon smoked paprika
  • 1 teaspoon balsamic vinegar
  • 1/2 cup roasted red peppers
  • Freshly ground pepper to taste
  • 1/4 teaspoon chipotle purée or hot chili sauce

Method

Roast peppers over your burners or on your barbecue until the skins are blackened. Then, place them in a bowl covered with a plate. After setting them aside for 5 or 10 minutes, peel off the skin and slice. Combine the peppers with all the other ingredients in the bowl of a blender or food processor and pulse until fairly smooth. Warm in a saucepan and cook for several minutes to combine the flavors. Transfer to a bowl and serve warm.

11. Spicy Cashew, Basil and Fresh Spinach Sauce Recipe

Ingredients

  • 1/2 teaspoon cumin
  • Squeeze of lime juice
  • 1 cup roasted cashews
  • 1 tablespoon olive oil
  • 2-3 cups fresh spinach
  • 1/4 teaspoon of nutmeg
  • 1/2 cup fresh basil leaves
  • 1/2 teaspoon coriander powder
  • 1 clove garlic, finely chopped
  • 1 small shallot, finely chopped
  • 2 tablespoons of fresh ginger, finely chopped
  • 1/2 teaspoon of hot red pepper flakes, to taste
  • Salt and and freshly ground black pepper to taste

Method

Heat the olive oil in a large heavy frying pan over moderate heat. Add the shallot and garlic and cook for 2 minutes. Add the spinach, basil, spices, the remaining herbs and a few tablespoons of water to the pan and mix well. Cook until the spinach is wilted and the liquid in the pan has evaporated. Using a food processor or blender, pulse the cashews to a thick paste. Then, add the spinach mixture to the bowl and pulse to combine well, into a thick sauce. Transfer the sauce to a small saucepan and heat the mixture. Season with salt and pepper and a squeeze of lime juice. Add more water to adjust the consistency of the sauce. Serve warm garnished with extra cashews and fresh herbs.

12. Cilantro, Pistachio, Almond And Green Olive Sauce

Ingredients

  • Salt to taste
  • 1/2 cup water
  • 1 teaspoon honey
  • 1/4 cup olive oil
  • 1/2 cup lemon juice
  • 1/3 cup sliced almonds
  • 4 cloves garlic, roasted
  • 1/3 cup pistachios, toasted
  • Freshly ground pepper to taste
  • 1 cup cilantro leaves, chopped
  • 1-3 jalapeno chilies (to taste)
  • 1/2 cup castelvetrano or similar green olives

Method

In a food processor or blender, combine the nuts, garlic, jalapeno and olives and pulse until finely chopped. Add the cilantro, lemon juice and honey and pulse once to mix through. While running the machine, slowly add the olive oil in a fine stream and process until fairly smooth. Season well with salt and pepper and serve warm.

13. French Lentil, Walnut and Herb Sauce

Ingredients

  • 3 cups water
  • 2 bay leaves
  • Salt to taste
  • 1 tablespoon flour
  • 1/2 cup white wine
  • 1/2 teaspoon nutmeg
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1/2 cup French lentils
  • 1 shallot, finely chopped
  • 1 teaspoon of balsamic vinegar
  • 2 cloves garlic, finely chopped
  • 1 teaspoon of tamari or soy sauce
  • 1 teaspoon fresh thyme (or dried)
  • 1 cup walnuts, toasted and chopped
  • 2 teaspoons fresh rosemary, chopped
  • Freshly ground black pepper to taste
  • 3 or 4 fresh sage leaves (or 1 teaspoon of dried sage)

Method

Heat the olive oil in a moderate size saucepan over high heat. When hot, add the bay leaves and lentils. Cook while stirring until they sizzle in the pan. Then, add 3 cups of water and bring the mixture to the boil. Reduce heat and simmer for 30 minutes, until the lentils are tender. Then, set aside to cool. Next, melt the butter in a large heavy skillet and then fry the garlic, shallot and herbs. Then, add the flour and mix it in thoroughly. Cook the mixture for 2-3 minutes and then add the walnuts and mix well. Add the tamari, nutmeg, vinegar, wine and the cooked lentils in their broth, and mix until well combined. Bring the mixture to the boil and then simmer gently for 20-30 minutes. Add more water if the mixture is too thick. It should have the consistency of thick cream. Season well with salt and pepper and serve warm as a sauce.

14. Savory Almond Sauce Recipe with Anchoves and Vanilla Flavors

Ingredients

  • 1/2 cup water
  • 1 teaspoon salt
  • 1 slice of stale bread
  • 1 tablespoon olive oil
  • 2 small achovies, chopped
  • 2 teaspoons vanilla extract
  • 2 teaspoons balsamic vinegar
  • 1 cup blanched sliced almonds
  • Salt and freshly ground pepper to taste

Method

Remove the crusts from the slice of bread, and cover it with the water. Place the almonds in the bowl of a blender or food processor. Add the balsamic, olive oil, moist bread, vanilla, balsamic, olive oil, salt and 1/2 cup of water. Blend until the mixture is quite smooth. Add more water if to thick, or extra bread if too thin. Aim for the consistency of thick cream. Season with salt and pepper and warm before serving.

© 2017 Dr. John Anderson

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  • Anita Hasch profile image

    Anita Hasch 5 weeks ago from Port Elizabeth

    Looks delicious.

  • profile image

    Otieno Okello 5 weeks ago

    How long can this last if made in bulk? In or outside the fridge :-)+ Or would I require preservatives

  • janderson99 profile image
    Author

    Dr. John Anderson 5 weeks ago from Australia on Planet Water

    Most of these sauces will last about a week in the refrigerator. Cheers

  • Anita Hasch profile image

    Anita Hasch 5 weeks ago from Port Elizabeth

    Lovely recipes. The Thai Peanut Sauce Recipe is a new one to me.

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